Southern Spinach Salad Recipe

Name: Southern Spinach Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: A composed salad of baby spinach, sliced Vidalia onions, toasted pecans, fig vinaigrette, and blue cheese croutons.; 1 cup dried calymyra figs, stem cut off and quartered; 1 1/2 cups champagne vinegar; 1/4 cup diced shallots; 1 1/2 cups good quality olive oil, plus more for drizzling; Salt and pepper; 3 slices thinly sliced white bread, crusts removed, and halved diagonally, making 2 triangles; 1/4 pound imported (preferably: fourme d'ambert) blue cheese, or a domestic blue; 1/2 Vidalia onion, thinly sliced and divided into rings; 1/2 cup pecans, toasted in a 300 degree F oven for 7 minutes; 1 large bunch (about 4 cups) baby spinach

Servings: persons

A composed salad of baby spinach, sliced Vidalia onions, toasted pecans, fig vinaigrette, and blue cheese croutons.
1 cup dried calymyra figs, stem cut off and quartered
1 1/2 cups champagne vinegar
1/4 cup diced shallots
1 1/2 cups good quality olive oil, plus more for drizzling
Salt and pepper
3 slices thinly sliced white bread, crusts removed, and halved diagonally, making 2 triangles
1/4 pound imported (preferably: fourme d'ambert) blue cheese, or a domestic blue
1/2 Vidalia onion, thinly sliced and divided into rings
1/2 cup pecans, toasted in a 300 degree F oven for 7 minutes
1 large bunch (about 4 cups) baby spinach

1
In a small pot over medium heat, rehydrate figs in vinegar for 1/2 hour.
2
Let this mixture cool, then place in food processor, and pulse until figs are in small pieces.
3
In a medium size bowl, whisk figs and shallots and add 1 1/2 cups olive oil, salt, and pepper.
4
Preheat oven to 325 degrees F.
5
Sprinkle the triangular toasts with oil, and season with salt and pepper.
6
Toast the croutons in the oven.
7
Crumble some of the blue cheese on top of each crouton.
8
Melt the blue cheese on the toast points underneath the broiler.
9
While cheese is melting, toss the baby spinach in the fig vinaigrette.
10
Divide the spinach onto 2 plates, add 1/2 the onion slices and 1/2 the toasted pecans.
11
Place 3 hot croutons on each plate.

1031

kcal

Calories

109

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: A composed salad of baby spinach, sliced Vidalia onions, toasted pecans, fig vinaigrette, and blue cheese croutons., 1 cup dried calymyra figs, stem cut off and quartered, 1 1/2 cups champagne vinegar, 1/4 cup diced shallots, and more.

Yes, Southern Spinach Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Southern Spinach Salad

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